|Preserves: Jams, Pickles, and Liqueurs|
|by Lindy Wildsmith|
For those warm days of late summer and fall, when the fruit is ripe and good, Lindy Wildsmith gives you her inspiring collections of recipes for j...
1 - 10 of 238 for rhubarb-strawberry jam
Mix all ingredients ... heat. Let the jam boil for 4 ... clean prepared canning jars. When the jam is cool top all jars with 1/4 inch layer of paraffin.
Combine rhubarb, sugar, strawberries, ... Remove from heat, stir in gelatin. Pour into small containers and seal. Store in freezer, refrigerate after opening.
Clean and cut rhubarb into small pieces. ... strawberries, if desired. Cook a few minutes longer until strawberries are soft. Add Jello. Put into jars immediately.
Combine sugar, rhubarb and the lemon ... overnight. Cook for five to eight minutes. Add the strawberry gelatin, mix and pour into jars and seal with wax.
Boil rhubarb, sugar and strawberries, 15 minutes. Add Jello. Stir until dissolved. Seal with paraffin or refrigerate.
Cut up 7 cups of rhubarb, and mix ... constantly. Add 1 package strawberry gelatin and boil 10 minutes longer. Pour in glasses and store in refrigerator.
To prepare fruit: Wash rhubarb and slice thin ... berries. To make jam: Measure prepared ... containers and seal immediately. Makes 9 (6 ounce) glasses.
Mix rhubarb and sugar in ... sterilized jars or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 8 half-pints jam.
Let rhubarb and sugar set ... Bring to a boil for 5 minutes. Take off stove. Then add 1 pkg. strawberry Jello. Put into containers and store in freezer.
Start cooking without water, in the rhubarb, on low ... bring to a boil (do not cook) after adding berries, they will dissolve. Put in pint jars and seal.
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